Peach Pie

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Since summer is peach season, it seemed like the perfect time to make a peach pie.  I paired my trusty Betty Crocker pie crust recipe from an old cookbook with a peach pie filling from the Betty Crocker website.  If you feel decadent, serve slices with a generous dollop of whipped cream.

Original recipe (which uses a storebought crust)


Peach Pie
Adapted from Betty Crocker

Yield: 9-inch pie

For the crust:

  • 2/3 cup + 2 tablespoons shortening (you can add a couple extra tablespoons to make the crust even crispier)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 4-5 tablespoons cold water

For the filling:

  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 5 – 5 1/2 cups sliced peeled fresh, ripe peaches (5-6 medium, 4 large)
  • 1 teaspoon lemon juice


To make the crust:

  1. Preheat oven to 425ºF.
  2. Mix flour and salt in a bowl.  Cut shortening into the mixture until pieces are the size of small peas.
  3. Sprinkle in water 1 tablespoon at a time while tossing with fork to moisten the flour.
  4. When the pastry almost cleans the side of the bowl, divide it in half.  Gather each half into a ball.
  5. On a well-floured surface, flatten the first ball, flour a rolling pin, and roll out the pastry until it is 2 inches larger than the inverted pie plate.
  6. Fold pastry into quarters and move into the plate.  Unfold it and press it firmly against the sides and bottom.
  7. Trim overhanging edge of pastry 1/2 inch from rim of plate.

To make the filling and assemble the pie:

  1. In large bowl, mix sugar, flour, and cinnamon.
  2. Stir in peaches and lemon juice.
  3. Turn filling into the pastry-lined pie plate.
  4. Roll out the other ball of pastry.  Fold into quarters and unfold again over the filling, cutting slits so steam can escape. (Alternatively, if you’re in a fancy mood, you can cut the pastry into thin strips and make a lattice pattern.)
  5. Trim overhanging edges of the top crust 1 inch from the rim of plate.
  6. Fold and roll top edge under lower edge, pressing on rim to seal it.  For a pretty pattern, press the tines of a fork into the edge of the pastry all around the rim.
  7. Put pie plate on a foil-lined baking sheet to catch any juice overflow.
  8. Bake 40-50 minutes, or until crust is golden brown and juice begins to bubble through the slits in the crust.

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